Hi Posie- I really like this post. My husband LOVES chocolate and I have never made chocolate frosting. I just started experimenting with ganache, but I think this lovely fluffy frosting will be next on my list of things to try. I do have a question... and it seems like a simple one, but not for me (don't laugh). How soft is "softened" butter? I think I never get it exactly right. Our house is cool and room temp doesn't seem to work. I often soften butter in the microwave but never know how far to go. So here is the question...if I press my finger into the "softened" butter should it mush down or is that too melted? I suspect getting the butter right is pretty important in a recipe like this and any guidance you can give me would be appreciated.

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